Dublin Coddle is a traditional poor-man’s dish of potatoes, bacon, and pork sausages that goes way back. Apparently the term “coddle” is used because the food is actually coddled, or simmered, for several hours in liquid. The great thing about this food is that it can be made with beer! I’ve read that using dark beer in a Dublin Coddle has fallen out of favor and that some people like to use a great Irish cider instead, which is cool with me. But, I’m going to use Carlow Brewing Co.’s malty, roasted, and subtly hoppy O’Hara’s Irish Red Ale. Feel free to add whichever beer or cider you’d like; I don’t see why you couldn’t use Guinness if you wanted to. Just remember that on St. Patrick’s Day cold beer, fair skin, and this Irish Red Dublin Coddle make you Irish. Sláinte!
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Pork Sausages and Potatoes in Irish Red Ale
- Total Time: 105 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Savory sausages and potatoes slow-simmered in a rich chicken and beer broth.
Comfort food at its finest!
Ingredients
- 2 tbsp olive oil
- 1 lbs (454 g) good quality pork sausages
- 1/2 lbs (227 g) smoked streaky bacon or rashers, or just regular thick-cut smoked bacon, chopped into bite-size pieces
- 2 onions, sliced into half-moons
- 1 lbs (454 g) baby potatoes, halved
- 2 cups (473 ml) chicken stock
- 1 cups (237 ml) beer
- 2 sprigs of fresh thyme
- 1 bay leaf
- salt and freshly ground black pepper
- a small bunch of fresh parsley, chopped
Instructions
- Heat the olive oil in a large heavy-bottomed pot over medium heat. Brown the sausages in the oil on all sides and set aside.
- Add the bacon and onions to the pot and cook until softened and browned, about 10 minutes.
- Add the sausages and potatoes to the pot.
- Cover with stock and beer. Add thyme sprigs and bay leaf. Season lightly with salt and pepper.
- Reduce heat to low, cover, and simmer for 1-1 1/2 hours, or until potatoes are cooked through.
- Adjust seasoning to taste.
- Serve with chopped fresh parsley and crusty bread.
Notes
- For a deeper flavor, use dark ale instead of lager.
- To prevent sticking, ensure the pot is large enough to accommodate all ingredients without overcrowding.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Irish
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 5
- Sodium: 800
- Fat: 35
- Saturated Fat: 12
- Unsaturated Fat: 18
- Carbohydrates: 45
- Fiber: 5
- Protein: 30
- Cholesterol: 100
Frequently Asked Questions
What does Irish red ale add to the dish compared to regular beer?
Irish red ale has a malty, slightly sweet flavor with low bitterness, which keeps the braising liquid from turning too bitter as it reduces around the sausages and potatoes. 
Do I need to brown the sausages before adding the ale?
Browning the sausages first adds color and a deeper flavor to the finished dish. It only takes a few minutes in the pan and is worth the extra step.
How long should the potatoes braise in the ale to cook through?
Cut the potatoes into roughly 1-inch chunks and they should be tender after about 25 to 30 minutes of simmering in the ale alongside the sausages.
